These crisp little cookies (they indeed deserve their name—soupirs means sighs) are made in Nice with a mixture of sweet and bitter almonds. Since there are no bitter almonds available here, I add almond extract to the dough and leave the skin on the nuts. The cookies go wonderfully well with Glace à la Fleur d’Orangers, Tian au Rhum, and all the fruit desserts.
Cream the butter and sugar until the mixture is light and fluffy. Stir in the egg whites and blend well. Add the flour, almonds, almond extract, and salt.
Butter a baking sheet and drop the batter onto it by small teaspoonfuls, 2 to 3 inches apart. Lower the oven heat to 400° and
Remove the cookies immediately with a spatula and let them cool on wire racks or on a cold surface. When cold, store them in an airtight container to keep them crisp.
© 1990 Mireille Johnston estate. All rights reserved.